Description

Anna Olson’s Oven-Baked S’Mores is a delicious twist on the classic campfire treat, layered with graham crackers, a buttery brown sugar mixture, chocolate chips, and toasted mini marshmallows, all baked to golden perfection in the oven. Perfect for a cozy dessert or a sweet snack, this easy-to-make recipe combines crunchy, gooey, and melty textures in every bite.

Ingredients

Scale

Brown Sugar Mixture

½ cup unsalted butter, cut into pieces
2/3 cup packed light brown sugar
½ cup 2% milk
1 teaspoon vanilla extract

Base and Toppings

1¼ cups graham cracker crumbs
350 g whole graham crackers (about 32-48, depending on the brand)
2½ cups milk or semisweet (or mixed) chocolate chips or chunks
6 cups mini marshmallows

Instructions

Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line an 8 or 9-inch square baking pan with parchment paper, letting the paper extend about an inch above the sides for easy lifting later.
Make the Brown Sugar Paste: In a saucepan over medium-low heat, melt the unsalted butter. Whisk in the packed light brown sugar, 2% milk, and vanilla extract. Heat just until the mixture is warm and smooth, then remove from heat. Whisk in the graham cracker crumbs until combined into a fluid paste.
Layer the First Cracker Base: Arrange a single layer of whole graham crackers to cover the bottom of the prepared pan evenly.
Add First Layer of Toppings: Spoon one-third of the brown sugar paste over the graham cracker layer, spreading gently—it does not need to cover every cracker completely. Sprinkle one-third of the mini marshmallows evenly over the paste, followed by one-third of the chocolate chips or chunks.
Repeat Layers Twice More: Place another layer of whole graham crackers on top of the marshmallows and chocolate chips. Repeat the spreading of one-third of the brown sugar paste, followed by one-third each of marshmallows and chocolate chips. Do this a final time to make three layers total.
Bake the S’Mores: Bake in the preheated oven for 16 to 20 minutes, or until the marshmallows on the top layer have browned and are toasted to your liking.
Cool and Chill: If serving later, allow the pan to cool on a wire rack, then cover and chill completely to set.
Serve: Cut the baked s’mores into squares once chilled for easier portioning. Store at room temperature for up to 3 days, or refrigerate to keep fresh longer.

Notes

For best results, use fresh mini marshmallows and good quality chocolate chips or chunks to get a rich texture and flavor.
If you prefer a gooier center, slightly reduce the baking time and watch closely to avoid burning the marshmallows.
Parchment paper lining makes lifting the s’mores easier and helps prevent sticking.
These oven-baked s’mores are perfect for indoor gatherings or when you want a campfire flavor without the fire.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: oven baked s’mores, s’mores recipe, Anna Olson s’mores, baked dessert, chocolate dessert, marshmallow dessert